Mix the flour with the grated margarine. Usually, an egg or egg yolk is added to a short dough, but we will replace it with sour cream. Add to the flour mass salt, sour cream, sugar, vanillin and baking powder.

Thanks to sour cream, shortbread dough for cookie on margarine and sour cream should turn out to be soft, not sticky, flexible. Divide it into 2 parts and to one add cocoa powder or chocolate grated on the grater. Wrap both parts of the dough into a film (each separately) and put into the refrigerator for an hour.

Get the short dough out of the refrigerator, roll it into layers 4 mm thick, cut out the circles a cup.

To create one flower, take two white and two chocolate circles.

Fold the circles overlapping, alternating colors. Then fold the strip from the circles with rolls and cut it in the middle. It turns out two flower cookies. Place the halves vertically, on the side of the cut.

Bake shortbread cookie flowers from dough on margarine and sour cream for 15 minutes in a preheated to 180 degree oven. Watch the baking process and try not to overdo the delicate shortbread cookies on margarine and sour cream.